• Culinary science and hospitality research
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• v.14 no.3
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• pp.1-15
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• 2008

The purpose of this study was to examine the structural relationship where the job satisfaction of chefs who directly handle the food materials in the hotel restaurants influences their purchase and management of the food materials. For this, 350 chefs of 11 five-star hotels were surveyed with a questionnaire about the process and consciousness in managing food materials. 293 copies of the questionnaire were used in the empirical study by excluding unanswered and insincere ones. Before verifying the hypothesis, the reliability and propriety of the concepts suggested by the study model were analyzed through structural equation model using AMOS 5.0 to analyze concepts and verify the hypothesis. As the result of, the job satisfaction of five-star hotel restaurant chefs appeared to have positive influence on the chefs' purchase attitude, food material satisfaction, food material management performance. Also, the supplier satisfaction increased when the cooking and purchase departments communicate well with each other. Therefore, for the efficient purchase of food materials, the purchase and cooking departments shall survey the market periodically, increase communication between departments to obtain food material satisfaction, organization satisfaction and job satisfaction.

• Journal of the East Asian Society of Dietary Life
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• v.25 no.1
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• pp.193-201
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• 2015

The aims of this study were to investigate (1) the status of food materials purchased by group-buying companies and (2) the satisfaction with food materials and service quality of group-buying companies in foodservice at child-care centers. In November 2013, child-care centers which were participated in a group-buying program in Gwanak-gu, Seoul were requested to complete self-reported questionnaires. One hundred and eight respondents (76.9% of directors, 23.1% of non-directors) completed questionnaires, including purchase frequency of food materials, degree of satisfaction with 'food materials' and 'operating system and service' of group-buying companies. About 60% of child-care centers purchased food materials from major companies. Respondents' overall satisfaction with 'food materials' and 'operating system and service' were '3.55' and '3.72' out of 5 points, respectively. For overall satisfaction with food materials, there were significant differences between 'public (3.79)' and 'private, home-based (3.31)' child-care centers (p=0.023). The results of multi-regression analysis showed that quality (${\beta}$=0.271, p=0.013) and price appropriateness (${\beta}$=0.284, p=0.002) were associated with overall satisfaction with food materials purchased by group-buying companies. The factors such as delivery accuracy about items(${\beta}$=-0.201, p=0.042), hygiene of delivery process (${\beta}$=-0.207, p=0.025) and communication with companies (${\beta}$=-0.317, p=0.003) were significantly associated with overall satisfaction with operating system and service provided by group-buying companies. The results of this study could be utilized for group-buying companies and the government to develop guidelines and policies on food material buying in foodservice at child-care centers.

• Culinary science and hospitality research
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• v.11 no.4 s.27
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• pp.118-133
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• 2005

In the management activities of head office in supporting franchisees in domestic food-service enterprises, the raw material supply plays a positive role to support franchisees' operation activity and it comes into conflict with them at the same time. In this paper, I have tried to find out the relationship between raw material supplying and the satisfaction of the franchisees by experimental research in order to research the route of head office's raw material supplying. To sum up the results, it was found out there is no meaningful relationship between the raw material supplying and the franchisees satisfaction (intention to renew the agreement), It indicates it would be more effective for the franchisees to buy the raw materials from the suppliers developed by the franchisees except some key materials in order to reduce the conflicts with the franchisees.

• Korean Journal of Community Nutrition
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• v.8 no.4
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• pp.566-573
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• 2003

The purpose of this study was to assess how the changes in the food services environment on patients satisfaction with the hospital food service. Statistical data analyses were completed using the SPSS 11.0 program. The results can be summarized as follows: The flow line and environment of the food services in the hospital were improved through remodeling, which included the replacement of all cooking utensils, ventilation facilities and material storages, the purchase of a combi steamer, and the change of meal carts and trays. After the remodeling, the hospital food service was improved so that it provided spoons at each meal, diversified the menu utilizing the combi steamer, served event meals three times a week as well as water boiled with burned rice in the morning twice a week. In addition, various types of tableware were used in the table settings to produce attractive visual effects. Among the 10 items included on the patient satisfaction questionnaire, ″satisfaction with offered menus″ (p < 0.01) showed significantly higher scores before the remodeling. ″cooking/seasoning of food″, ″amount of meals″ and ″taste of meals″ were not statistically significant, but showed increased satisfaction after the remodeling. However ″temperature of food″, ″cleanliness of clothes and features″ and ″satisfaction with meal times″ were not statistically significant, but showed decreased satisfaction after the remodeling. (Korean J Community Nutrition 8(4) : 566-573, 2003)

• Culinary science and hospitality research
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• v.14 no.4
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• pp.134-149
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• 2008

This thesis is aimed to analyze the importance, satisfaction, perception and intake frequency of fusion menu in order to develop the market segmentations and marketing strategies for useful information on the fusion menu and its improvement in the food industries. The findings of the study are as follows: First, the study revealed that diet menu(low fat, low-cal) and vegetarian menu items have more influence on females than males in regard to the importance of fusion menu when examining gender. Second, the study revealed that Bulgogi pizza, Bulgogi burger, cheese cutlet, cheese kimbab, sweet and sour pork items have great influence on customers in their 10s while green tea latte, rice burger, Bulgogi pizza, kimchi hamburger items have a high effect on customers in their 20s in regard to the perception of fusion menu when examining age. Finally, the study revealed that the taste of food, the cleanliness of vessels, food hygiene, the freshness of food, the quality of menu, the portions of food, the nutrition of food, the speed of food service, food material harmony, the temperature of food, the flavor of food, distinctions from existing food, environment-friendly organic agriculture food material items have maintaining the good performance of fusion menus. It also showed that various strategies for price of fusion menu should be made when examining the IPA analysis.

• Journal of the Korean Society of Food Culture
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• v.21 no.2
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• pp.154-160
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• 2006

This study examines the service satisfaction rate on high school students(637) in order to provide the basic data for marketing direction by analyzing the importance and satisfaction rate of the service quality. In IPA for the service quality, as the following properties are high in expectation as well as satisfaction they needed to maintain. They are the taste, scent, saltiness, proper temperature of the food, the quantity main food, nutritional value, the degree of freshness, and the smell of dining room. The following properties need the excessive efforts. They are the number of side dishes, eating place, the shape and material quality of dish, the costume of dining workers. As the following showed low importance degrees as well as satisfaction degrees, they don't need concentrated efforts. They are the harmony of color and shape, the interior design of the dining room, the arrangement of tables and chairs, the atmosphere of dining room, and the effect of nutrition instruction. As the education of nutrition is compulsory among the school group meal, the analysis based on the response of questioned students is supposed to be more careful. The items showing low satisfaction degrees while high importance degrees are considered to make an operational plans for the improvement through a variety of menu, the quality of food, the quantity for side-dishes, health control, the cleanness of dishes, the kindness of cooks, the performance of nutritionists, the charge of school meal, and meal time.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.1
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• pp.149-157
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• 2008

This study examined the cost consciousness, food materials satisfaction, job satisfaction, and degree of food materials management of chefs, as a means to increase food materials management efficiency in hotel restaurants and to make suggestions, for efficiently reducing food material costs, Chefs from eleven 5-star hotels and one exceptional-grade restaurant in Seoul were asked to fill out a questionnaire for sampling. A total of 350 questionnaires were distributed and 334 were returned (95.4% return rate). The characteristics of the respondents were examined by population statistics analysis, and the chefs' cost consciousness, food materials satisfaction, and job satisfaction were examined by descriptive statistics after reliability and propriety analyses. The degree of cost consciousness in the respondents was very high and this degree of consciousness proved to have a partially significant impact on the degree of food materials management. That is when the chefs were more conscious about cost, the degree of food materials management was high. This implies that food materials satisfaction can be enhanced by enhancing the degree of food materials management. Job satisfaction also had a partially significant, influence on the degree of food materials management. Therefore, it is necessary to maintain consistency in the quality and inspection of food materials, provide related information, enhance the satisfaction level for standards of food materials and improve policies for welfare and career after retirement in order to enhance the job satisfaction of chefs and subsequently reduce costs in relation to the level of food materials management.

• Korean Journal of Organic Agriculture
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• v.13 no.2
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• pp.145-159
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• 2005

The objectives of this study were to analysis satisfaction and additional cost scale about environmental-friendly agri-product school meal program. To analysis satisfaction about environmental-friendly agri-product (EFAP), parent' survey were conducted residing in Cheonan city. The sample size of the survey is 304 respectively. As a result, parents of students recognized that EFAP is good for their children as well as they really want to change food material from general agri-product to EFAP. Therefore, environmental-friendly agri-policy to be more focused on consumption behavior and food security needs. In order to perfectly change food material to EFAP, about l trillion won will be additionally needed. It means that the market demand of EFAP will be dramatically increased. On the other hand, safe school meal program is one of the most important in a child's life, vital for proper growth and development.

• Korean journal of food and cookery science
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• v.23 no.1 s.97
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• pp.156-164
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• 2007

This study investigated the impacts from the recognition and satisfaction of Korean foods on the revisit intentions of japanese tourists to Korea. The subjects of this study consisted of 365 Japanese tourists visiting Korea. The findings are summarized as follows: (1) the recognition of Korean food included 'the quality of food material is fresh and good'(3.99 pints), 'Korean food is nutritious and healthful food'(3.89 points), and 'Koran food consisted of grains and vegetables, and the cooking methods were developed specially'(3.88 points) in the order. (2) They were highly satisfied with the 'nutrition of the food,' 'taste of the food,' and 'quantity of the food,' in terms of the Korean food quality however, they were not satisfied with 'Japanese marks on ingredients,' 'sanitary,' 'smell,' and 'freshness.' (3) The most influential recognition variables to affect revisit intentions to Korea was 'health knowledge' followed by 'unique,' 'preference,' 'experience,' and 'interest.' (4) The most influential satisfaction variable to affect revisit intentions to Korea was 'food and menu' followed by 'translation and understanding,' and 'flavor and appearance.'

• Culinary science and hospitality research
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• v.13 no.3
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• pp.20-32
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• 2007

This study investigates the satisfaction with the supply-supplying system and the kitchen operation for the main menu in the food service industry, expecially in the franchisor-franchisee relation. In order to accomplish this purpose of the study, it examines the research on the franchise food industry in terms of research methods and surveys experimental research actually. The total 600 copies of survey had been gathered and 278 copies were used to get the purpose of this study. The SPSS 12.0 version was used to analyze the data. The finding suggests that pork is the very essential material of the supply-supplying system on all kitchen operation of cooking quality, management system, physical supplying system, prime cost and the food hygiene. Comparing results of mean statistic, pork shows much higher mean point than that of chicken on the kitchen operation efficiency. Also, the franchisees will give more satisfaction with main menu using pork than the menu using chicken on the recharter intention.